Chicken in White Wine or White Wine Coq Au Vin

Directions

1. In a plastic bag or bowl, shake flour with ½ tsp salt, ¼ tsp pepper and herbes de Provence. In a Dutch oven or 5qt. pot, brown bacon over medium heat, then remove to a plate. Cut the chicken into 1 inch chunks and shake with the flour mix. Brown the chicken in the bacon fat and transfer to a plate, about 5 to 7 minutes.
2. Add the oil to the pot, if needed and add chopped carrots, onion, celery and potatoes with remaining salt and pepper. Sauté until onion is golden over medium heat. Meanwhile, microwave the wine and broth until steaming, about 3 minutes. Add the broth, chicken and bacon to the pot, stirring to loosen browned bits and cover. Bring to a boil over high heat, and then reduce heat to simmer until vegetables are tender, about 15 to 20 minutes. Add chopped parsley, tarragon and thyme to the stew and serve with crusty bread.